Wednesday, April 7

10 Fun and Delicious Reasons Why You Should Visit Anza-Borrego Desert State Park for Wildflowers

It's that time of year again, when Southern Californians get themselves all in a tizzy over springtime wildflowers (or colorful weeds, as this New England native calls them).

The mecca of Southern California's wildflowers is Anza Borrego Desert State Park, California's largest state park and home to some of the most spectacular wildflowers around.

We recently took a road trip to Anza-Borrego to admire the wildflowers, and even I was impressed. So pack up your car and head over to Anza-Borrego Desert State Park soon before the flowers are gone. Go mid-week if you can to avoid the heavy weekend traffic.

Here are 10 reasons why you should visit Anza-Borrego Desert State Park:

1. On the drive to the desert valley, you'll pass idyllic pastures with scores of roaming cows, many of whom will moo personally for you.

2. You'll spot flowering cacti so intensely colored that they look neon. You'll also take an absurd number of pictures as you roam through the desert collecting sand in your shoes.

3. Along the way, you'll stop to smell the flowers. And if you're (un)lucky like my mother-in-law, you'll have someone (like your son, Jeff) there to capture the moment with a picture of you, and a daughter-in-law (Susan), who will post it on her blog.

4. You'll forget all about the picture when you spot a great, little roadside stand in the heart of the valley selling fresh fruit. You'll buy a box of plump, sweet, fresh Medjool dates, half of which will be eaten by the passengers in your car on the ride home.

6. You'll stop in the quaint town of Julian, where you can roam historic buildings and do some antique shopping.

7. You'll treat yourself to a piece 'o pie at the famous Julian Pie Company. Just be sure to call first, because the last thing you want to see after you've spent the entire day anticipating a big slab of warm Dutch apple pie with cinnamon ice cream is this sign:

8. You'll end the day by having your picture taken among a sea of yellow daffodils.

9. When you get home with your 15 pounds of pink grapefruit, 10 pounds of navel oranges, 5 pounds of blood oranges, 3 pounds of lemons, and 1 pound of kumquats, you'll start searching for recipes online to use them all. Save yourself some time, and try these recipes featuring citrus:

10. If you've got some soft or bruised oranges, don't discard them. Juice them and make a blood orange vodkatini or this lovely Italian Blood Orange and Olive Oil Cake with Rosemary.

The olive oil in this cake makes it exceptionally moist, while the rosemary and blood orange juice and zest add earthiness and tang. It makes a simple yet sophisticated mid-afternoon snack with a glass of wine and some fine cheese.

5. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 15-20 minutes before removing the cake. Serve warm or at room temperature.

I love this post! A friend just got back from there and we teased him becuase he said he was going to see the cactus bloom. Now I understand! And those cows look like they should be on a happy cow cheese commercial.The cake looks devine! I will be trying this recipe soon. Now, I need some oranges!

I've been trying to convince the hubby to drive out there on one of his days off and we just haven't gotten our act together. I am sending him this link. Heck, maybe I will ditch him and take a friend. Fifteen pounds of citrus for $4? I am there.

Be careful with those vodkatinis, though. I made one a few weeks ago and had to pour myself into bed.

That cake is it! I want it! My daughter wants it (she heard me and voiced her loud approval) and the touch of black pepper is genius! Need I say more!Thanks for posting all these citrus recipes I am a citrus-obsessed type of gal!

While I love Wisconsin, there are some distinct advantages to CA livin'! Early April wildflowers and fresh citrus are only a few.

I would be down with making some blood orange ice pops (but I'm 8.5 months pregnant, so anything sour and in popsicle form is perfect.) I posted a rhubarb ice pop recipe earlier in the week. The vodkatini will be perfect in about 3 weeks!

I love your cake. I have one that is similar in my files. I love how moist these cakes are and the fruity undertone is hard to beat. While I follow you on Twitter this is my first visit to your blog. I'll be back more often. Your photos of the park are great. I hope you are having a wonderful day. Blessings...Mary